Preparation method of peach and apricot preserves

Abstract

The invention discloses a method for preparing preserved peaches and apricots, which belongs to the method for preparing preserved fruits, and aims to provide a method for preparing preserved fruits with short sugar soaking time, uniform sugar soaking, less nutrient loss, no browning, and complete fruit shape. It includes the steps of cleaning, color protection, sugar infiltration and drying; the method is: soak peaches or apricots in the cleaning solution for cleaning, take them out, remove the core, and cut the petals; Then immerse in water to cool down; immerse the color-protected fruit in the first sugar infiltration solution, the second sugar infiltration solution, and the third sugar infiltration solution to carry out vacuum hot osmosis sugar, vacuum cold osmosis sugar, and normal pressure cold osmosis sugar treatment; Rinse the sugar-treated fruit petals and then dry them. The invention can not only improve processing efficiency and product quality, but also retain the style of traditional preserved fruit; the preserved fruit produced by the invention has a plump and smooth appearance, fresh and transparent color, uniform sugar distribution, sweet and sour taste, moderate softness and hardness, strong original fruit flavor, and nutritious Rich.

Description

technical field [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved peach or apricot; it belongs to a method for preparing snack food. Background technique [0002] Peach belongs to the genus Peach of the family Rosaceae, and its varieties include yellow peach, white peach, nectarine, flat peach and so on. Yellow peaches are rich in nutrients, containing antioxidants (α-carotene, β-carotene, lycopene, lycopene and vitamin C, anti-free radicals, etc.), dietary fiber (a large amount of pectin in the pulp is needed by the human body) cellulose, easy to absorb, etc.), iron calcium and various trace elements (the content of selenium, zinc, etc. is obviously higher than that of other fruits, and it is the king of fruits). Yellow peaches are soft but hard, more sweet and less sour, with aroma and medium water content. When ripe, the sugar content is 14-15 degrees. Regular consumption can play a role in laxative...

AI Technical Summary

Problems solved by technology

The above-mentioned patent application documents belong to the vacuum high-temperature sugar infiltration process. Although it can effectively shorten the sugar infiltration time and improve the processing efficiency, it has defects such as uneven sugar infiltration (low sugar content in the core of preserved fruit), and multiple heat treatments (such as microwave infiltration) are required. sugar, microwave drying, hot air drying, etc.), it is easy to cause browning of preserved fruit and loss of nutrients

CN101595932A and CN102742711A disclose the vacuum cold osmotic sugar process, although the vacuum hot osmotic sugar process can overcome the defects of easy browning of preserved fruit, easy loss of nutrients, uneven sugar osmosis, etc., but there are deficiencies such as long osmosis time and low efficiency